Chicken-Chile Enchilada Pie

Name: Chicken-Chile Enchilada Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 255 grams package frozen diced cooked chicken breast, thawed; 128 grams can Old El chopped green chiles, undrained; 118 milliliters cornmeal; 1 egg; 118 milliliters Old El enchilada sauce (from 10-oz can); 118 milliliters milk; 113 grams cup shredded Mexican cheese blend; 177 milliliters medium tomato, chopped; 312 grams can whole kernel corn with red and green peppers, drained; 118 milliliters Original mix

Chicken-Chile Enchilada Pie is a gluten free main course. This recipe serves 6. One portion of this dish contains roughly 19g of protein, 9g of fat, and a total of 251 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. If you have kernel corn, old el chiles, cornmeal, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Place sheet of foil on lower oven rack to catch any drips.

Equipment you will use

Aluminum Foil

Oven

Heat oven to 400F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly.

Ingredients you will need

Enchilada Sauce

Whole Chicken

Chili Pepper

Equipment you will use

Frying Pan

Oven

Pour into ungreased 9-inch glass pie plate.

In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.

Ingredients you will need

Baking Mix

Cornmeal

Whole Chicken

Corn

Milk

Egg

Equipment you will use

Bowl

Place pie plate on rack above foil.

Equipment you will use

Aluminum Foil

Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato.

Ingredients you will need

Cheese

Tomato

Equipment you will use

Toothpicks

Oven

Let stand 5 minutes before serving.

Equipment

Ingredients

Servings:

255grams

package frozen diced cooked chicken breast, thawed 128grams

can Old El chopped green chiles, undrained 118milliliters

cornmeal 1

egg 118milliliters

Old El enchilada sauce (from 10-oz can)118milliliters

milk 113grams

cup shredded Mexican cheese blend 177milliliters

medium tomato, chopped 312grams

can whole kernel corn with red and green peppers, drained 118milliliters

Original mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.